Crunchy Slaw with Seared Tuna and Honey-Sesame-Ginger Sauce

Deselect All

1/2 cup shredded red cabbage

1/2 cup shredded green cabbage

1/2 cup chopped green onions

1/2 cup roughly chopped fresh cilantro

1/4 cup shredded carrots

1 red bell pepper, julienned

Three 1 1/2-inch-thick tuna steaks

Sunflower oil, for the tuna

1/4 cup rice wine vinegar

1 1/2 tablespoons minced garlic

1 1/2 tablespoons grated ginger

1 1/2 tablespoons toasted sesame oil

1 1/2 tablespoons soy sauce or coconut aminos

1 1/2 tablespoons sriracha or any Asian chili paste

1 1/2 tablespoons honey

1 1/2 tablespoons olive oil

2 tablespoons roasted cashews, crushed or roughly chopped

1 tablespoon toasted sunflower seeds

1 teaspoon ground Aleppo pepper

1 lime, cut into wedges